“Gluten /Grain-Free Apple Crisp Cups are everything you love about apple pie in a cute little package! Tart apples, delicious crust, and of course a crumble topping! These Apple Crisp Cups, made with the Chebe All-Purpose Bread Mix, should definitely be in your baking rotation. This mix is a little miracle worker. Not only can it be used for savory foods like bread and buns but it also made a wonderful pie crust! The crust got nice and crisp and had a great flavor that rivaled traditional pie crust. These mini pies are filled with a quick stove top apple pie filling and topped with a brown sugar and cinnamon crisp topping. The results were delicious!” – Katie, Wheat by the Wayside
Recipe and photos by Wheat by the Wayside
- 6-7 cups small-medium granny smith apples, peeled and diced, about 6 apples
- 3 Tbsp water
- 1 Tbsp lemon juice, freshly squeezed
- 2 Tbsp butter
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 Tbsp cornstarch mixed in 1 Tbsp water
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 cup gluten-free flour blend
- 1/4 cup gluten-free oats
- 1/4 cup butter
- pinch salt
- 1 package (7.5 oz) Chebe All-Purpose Bread Mix
- 2 Tbsp sugar
- 1/4 cup butter, melted
- 4 Tbsp milk
- 1 egg
Preheat oven to 375F.
Peel, core, and dice the apples.
Put the apples, 3 Tbsp water, lemon juice, butter, sugar, cinnamon, and nutmeg in a pan over medium heat.
Cook, stirring often, until the butter and sugar have melted and the apples begin to soften, about 5 min.
Stir the cornstarch into 1 Tbsp of water. Then pour the cornstarch mixture into the apple mixture. Cook and stir until thick and bubbly, about 1 minute.
Remove from heat and set aside to cool.
Put the brown sugar, cinnamon, gluten-free flour, gluten-free oats, butter, and pinch of salt into a bowl.
Cut the ingredients together using a pastry knife, two butter knives, or your fingers. The mixture should be like clumpy, wet sand. Set aside.
In a bowl, stir together the Chebe bread mix, sugar, butter, milk, and egg.
Pour the mixture out onto a clean surface and knead until it forms a smooth ball.
Divide the dough into 12 equal pieces. Roll each piece of dough out into a 5-6 inch circle.
To Assemble the Pies
Press each circle into the muffin tin, pressing it up against the sides and allowing it to overflow a little for a rustic look. Poke holes in the bottom with a fork.
Fill each cup with about 1/4 cup of the apple filling.
Top each cup with about 1 Tbsp of the crisp topping.
Bake the pies at 375F for 20-25 min or until the tops and crust are golden brown and the filling is bubbling. Allow to cool slightly before serving.
The pies can be wrapped tightly and frozen.
Thaw in the refrigerator for a couple hours, then bake at 350F for 10-15 min or until warmed through and crisp.
To reheat in an air-fryer, place them in the basket and reheat at 350F for 5-7 min.
Recipe by Wheat by the Wayside
This recipe works great with Chēbē All Purpose Mix, but you may also try it with this Chēbē Mix: